I like the looks of the recipe and process. I lived in Texas and did a lot of briskit.
As for what type of beer.... the microbrews generally have more hop flavor- which most beer-people appreciate.
Using a Michelob will guarantee you not only have little hops, but little flavor to worry about.

Sorry wife, I love the Hickory chunks too - mesquite has it's place though - more with chicken I think.

Now, about that recipe you will take to your grave? Wouldn't it be ashame that no one can enjoy it EVER when you are gone. I used to feel that way about a couple recipes - but not anymore. I would hate for some of my favorite family recipes to be lost forever. .........

I like the looks of the recipe and process. I lived in Texas and did a lot of briskit.
As for what type of beer.... the microbrews generally have more hop flavor- which most beer-people appreciate.
Using a Michelob will guarantee you not only have little hops, but little flavor to worry about.

Ehhhh, I don't really think a microbrew would work. It's one of those things where it'd be worth SOMEBODY trying, but the **** thing takes so long to make I'd not want to be the guinea pig to see whether it works or not.

Then again, I'm not a real big beer fan and figure it should be one of the accent flavors you can just *barely* detect. There is so much already going on with the brisket that giving it another distinct flavor might be overkill.

The thing is, "microbrew" can be *any* kind of beer. "Microbrew" is just a term for "not mass produced by someone like Budweiser." To just discount "microbrew" as not working is to discount a *huge* part of the market, unless you're just determined to use a rice-based pilsner or a generic lager in your recipe.

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It's good for the soul when there's not a soul in sight.

I usually side it with German potato salad, smoked corn on the cob (you haven't lived till you've had smoked corn on the cob with the right kind of butter mixture...), smoked baked beans and 9 times out of 10 one of those Jell-O parfait deals.